Irresistible Mini Raspberry Pie Recipe with Buttery Crust
This Mini Raspberry Pie recipe features a flaky crust and a sweet yet tangy filling, making it a delightful dessert for any occasion.
Equipment
- Muffin tin
Ingredients
For the Crust
- 1 cup All-Purpose Flour Spoon into measuring cup to avoid excess.
- 1/4 teaspoon Kosher Salt Table salt can be used, reduce amount.
- 2 tablespoons Granulated Sugar No substitutions recommended for consistent flavor.
- 1 teaspoon Baking Powder Baking soda can be used with adjustments.
- 1/2 cup Unsalted Butter Margarine is an alternative if preferred.
- 1/4 cup Whole Milk Any non-dairy milk works as a substitute.
For the Filling
- 1/2 cup Granulated Sugar Adjust to taste according to berry ripeness.
- 1 tablespoon Cornstarch Can be replaced with flour, may not thicken as effectively.
- 1/4 teaspoon Kosher Salt Can be omitted if preferred.
- 2 cups Raspberries Feel free to substitute with mixed berries.
- 1 tablespoon Freshly Squeezed Lemon Juice Vinegar can work in a pinch if lemon is unavailable.
For the Crumble Topping
- 1/2 cup All-Purpose Flour Whole wheat flour adds a nice nutty flavor if desired.
- 1/4 cup Granulated Sugar Coconut sugar can add a deeper flavor.
- 1/4 cup Unsalted Butter Margarine can be a suitable alternative.
Instructions
Preparation Steps
- Preheat the Oven: Start by preheating your oven to 400°F (200°C) and prepare a 12-cup muffin tin by lightly greasing it.
- Make the Crumble Topping: In a bowl, combine the all-purpose flour, granulated sugar, and melted unsalted butter. Mix until crumbly and refrigerate.
- Prepare the Crust: Whisk together the dry ingredients and heat the unsalted butter and whole milk until melted. Combine with dry ingredients and knead until smooth.
- Shape the Dough: Divide the dough into 12 equal pieces, rolling each into small balls, and press into muffin tin cups.
- Make the Filling: Toss together the granulated sugar, cornstarch, kosher salt, raspberries, and lemon juice until berries are coated.
- Fill and Top: Spoon the berry mixture into each crust and sprinkle the chilled crumble topping over each pie.
- Bake: Place the muffin tin in the preheated oven and bake for 30 minutes until golden brown and bubbling.
- Cool and Serve: Let the mini pies cool to room temperature before serving.
Notes
Top with a scoop of vanilla ice cream for an extra treat! Also, ensure the dough is kept warm while handling.